Corn

Corn varieties in Southeast Asia are tougher and starchier than the tender sweet corn familiar to Americans. Southeast Asians prefer types more similar to what we would use for livestock feed corn. Vietnamese cooks slice it thinly from the cob and use it in che bap, a thick sweet corn soup with coconut milk drizzled on top. In Malaysia and Singapore, shaved iced snacks feature canned corn, often creamed. Thai: kao pohd; Malay: jagung; Vietnamese: bắp